Now that I’m working, it’s really important that my meals are quick and easy, in addition to being healthy! Little Miss loved helping make this!
This recipe tastes great, comes together quickly, and is perfect for those hot days when you don’t want to heat up the kitchen. The mushrooms aren’t necessary, but they add a depth to the dish that I like. This is a great way to use your fresh basil too!
Sundried Tomato Cream and Pasta
1 pound whole wheat pasta
1 C sundried tomatoes in oil
1 C cottage cheese
½ C fresh basil
2 T balsamic vinegar
Freshly ground pepper, to taste
8 oz mushrooms, sliced
Small amount of olive oil
Cook pasta per directions.
While pasta is cooking, put the remaining ingredients into a food processor or your ninja and whiz away.
If you have young children, they’ll love that part!
Sauté the mushrooms in a little olive oil.
Once the pasta is ready, drain and mix with the “cream sauce”. Carefully fold in the mushrooms.